[#1 on Amazon] Recipe book for Koji, satisfying both time efficiency and health, released by a mother of four

Magazine House released the book "Koji Recipes: Mix and Flavor" on May 28. During the pre-order period, it hit No. 1 on the Amazon ranking for "Appetizers & Snacks."

Although Koji-based cooking may seem daunting, it is actually quite simple—all you need to do is mix. Koji enzymes enhance the umami and sweetness of ingredients, making it popular among homemakers who seek deliciousness, health, and time efficiency. Koji seasonings typically last for 4-6 months in the refrigerator. Amakoji keeps for two weeks, or three months if frozen.

Author Ryoko Harada, a mother of four, discovered Koji as a reliable support for her daily life while balancing full-time work and solo-parenting. The book introduces 88 recipes using four types of Koji she recommends (Shio-koji, Onion-koji, Soy Sauce-koji, and Amakoji). No special techniques are required, and store-bought Koji is also acceptable.

Her personal experience of alleviating long-term skin problems and constipation is also included. Because Koji seasonings are flavorful, many recipes require no additional seasoning. A "Special Recipe BOOK" containing a list of how to make the four types of Koji and an unreleased recipe is available as a purchase bonus at select stores.